Simple Southern Butter Biscuit Recipe
Fluffy, buttery, and golden, this Simple Southern Butter Biscuit Recipe delivers classic Southern comfort with minimal effort. Perfect for breakfast, brunch, or pairing with soups and gravies.
Ingredients
- 2 ¼ cups 280 g all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons granulated sugar optional
- ½ cup 115 g unsalted butter, very cold
- ¾ to 1 cup 180–240 ml cold buttermilk
- 1 large egg optional, for egg wash
- 1 –2 tablespoons melted butter for brushing after baking
Instructions
- Preheat oven to 425°F (220°C) and position the rack in the center.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Grate or cube cold butter and mix into the flour mixture until pea-sized crumbs form.
- Pour in ¾ cup cold buttermilk and stir gently until dough barely holds together. Add more buttermilk if needed.
- Turn dough onto a lightly floured surface and pat into a 3/4-inch rectangle. Fold into thirds, pat down, and repeat 2–3 times.
- Pat dough to 1-inch thickness, then cut with a floured 2.5–3 inch biscuit cutter. Re-shape scraps minimally.
- Arrange biscuits close together on a lined baking sheet. Optional: brush tops with beaten egg for gloss.
- Bake 12–15 minutes until golden brown, rotating pan halfway.
- Immediately brush warm biscuits with melted butter and let rest 5 minutes before serving.
Notes
- Keep everything cold for maximum flakiness.
- Do not twist the cutter; press straight down to retain layers.
- Storage: Store at room temperature in an airtight container for up to 2 days, or freeze individually for up to 2 months. Reheat in a 350°F oven 8–15 minutes.
- Variations: Add cheese, herbs, bacon, or honey for flavour twists. Use whole wheat flour for a healthier version.